Roasted Eggplant With Tahini Yoghurt & Pomegranate
Roasted Eggplant With Tahini Yoghurt & Pomegranate
Share Recipe Favourite Download PDFSo simple, delicious and full of flavour. Wow your guests with this vibrant side dish.
Ingredients
- 4 eggplants medium, halved lengthways
- 1 tbsp extra virgin olive oil plus extra for drizzling
- 1 tsp sea salt
- 125 g halloumi cheese chopped into small cubes (optional)
- 0.25 cup parsley leaves roughly chopped
- 0.25 cup mint leaves roughly chopped
- 0.5 pomegranate seeds removed
- 0.25 cup almonds toasted, roughly chopped
- 3 tbsp greek yoghurt or natural yoghurt
- 1 tbsp tahini
- 0.5 lemon large, juice squeezed
- 1 tbsp honey
- pinch sea salt
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Place the eggplants, cut side up, in a casserole dish. Drizzle with the olive oil and sprinkle over the salt. Roast in the oven for 30–35 minutes, until the eggplants are cooked, and the flesh is just soft.4 eggplants, 1 tbsp extra virgin olive oil, 1 tsp sea salt
- Meanwhile, to make the tahini yoghurt, mix all the ingredients in a small bowl. Adjust to taste.3 tbsp greek yoghurt, 1 tbsp tahini, 0.5 lemon, 1 tbsp honey, pinch sea salt
- Place a small frying pan over medium heat and drizzle in a little olive oil. Cook the halloumi pieces for about 2–3 minutes on each side, or until golden. Remove and set aside somewhere warm.125 g halloumi cheese, 1 tbsp extra virgin olive oil
- Once the eggplants have cooled, drizzle on the tahini yoghurt. Top with the chopped herbs, pomegranate seeds, toasted almonds and fried halloumi. You can drizzle with a little more honey if it tickles your fancy. Season well.4 eggplants, 0.25 cup parsley leaves, 0.25 cup mint leaves, 0.5 pomegranate, 0.25 cup almonds, 125 g halloumi cheese, 3 tbsp greek yoghurt, 1 tbsp tahini, 1 tbsp honey
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